Fresh Peach, Burrata and Proscuitto Salad

This plate of delicious fresh peaches with creamy burrata, olive oil and salty proscuitto is perfect for your late Summer gathering. Enjoy it now while the fruit is at its sweetest, no need to grill them unless your peaches are slightly underripe. Try, if you can, to find peaches that are fragrant and have some give to them. I highly recommend seeking out a local market if you’re in the South like us, or try the kind people at The Peach Truck, who offer shipping nationwide during peach season.

It goes without saying that the remaining ingredients should also be a good quality. Fresh herbs are best, use the silkiest burrata you can find and a great extra virgin olive oil. My preference for sea salt flakes has always been Maldon, and this salad particularly lends itself to their smoked sea salt. As with any recipe here, everything is fully customizable and you’re free to substitute any of your favorite ingredients. Since sharing it on Instagram I’ve seen people grill the peaches, add balsamic (white balsamic would be excellent!), use goat cheese or substitute with nectarines or even plums.

Fresh Peach, Burrata and Proscuitto Salad
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4

Ingredients:

2 large ripe peaches
8 ounce ball burrata cheese
2-3 slices proscuitto
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked sea salt
1/2 teaspoon freshly cracked black pepper
fresh basil leaves to serve

Guidelines:

Slice peaches into 1/2 -inch thick wedges and arrange on a large plate or platter.

Carefully tear into the burrata and arrange pieces of equally on top of the peaches. Do the same with the proscuitto then drizzle the salad with olive oil. Sprinkle with thyme leaves, sea salt, pepper and scatter basil on top.

Serve immediately, or cover tightly with plastic wrap and store in the refrigerator for up to 15 minutes. You do not want the moisture from the peaches and cheese to rehydrate the proscuitto, trust me I’ve done it!

Boozy Strawberry French Toast

Since tomorrow is Saint Patrick’s Day here’s a little anytime snack that I make with Bailey’s Irish Cream Strawberry Liquor and fresh Louisiana strawberries. The bread is panettone, an Italian sweet bread from Milan that goes on sale after the holidays when people have had their fill of holiday sweets. That’s when I swoop in and buy them for $5 instead of $20. These are the kind of things my mom taught me to do, and the freezer is definitely your friend when it comes to buying on sale. It’s March and I can just defrost a loaf at my convenience for this French toast. I cut the panettone into thick slices, then soak the bread briefly in a mixture of Bailey’s, eggs, and cream. They only need 2 minutes per side in a large skillet (make sure it’s non-stick or well-seasoned because the Bailey’s tends to stick a little, not much though, and nothing that a little nudge with an offset spatula can’t remedy). I top my French toast with some skyr, an Icelandic cultured dairy product with a milder flavor than yogurt. My husband DJ isn’t a fan of skyr (too sour?) so I mix a little maple syrup into his, but I like the contrast in flavor with the sweet toast. This recipe serves 4 but can easily be doubled to make more.

Boozy Strawberry French Toast
Yield: 4 servings Prep Time: 10 minutes Cook Time: 10 minutes

3/4 cup heavy cream
1/2 cup Bailey’s Irish Cream Strawberry
2 large eggs
1 teaspoon pure vanilla extract
2 cups quartered fresh strawberries
1/4 cup pure maple syrup
4 tablespoons salted Kerrygold butter (I like the slight saltiness to balance the flavors, the choice is yours!)
4 thick slices of panettone or brioche bread (1-inch thick)
1/2 cup skyr or plain yogurt
fresh mint leaves, for garnish

In a large shallow bowl, whisk together the cream, bailey’s, eggs, and vanilla until well combined and smooth.

In a separate bowl, stir together the strawberries and maple syrup.

Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat. Soak each slice of bread in the cream mixture for 30 seconds per side, and working in batches of 2, add the soaked bread and cook until golden brown on both sides, about 2 minutes per side. Melt the remaining 2 tablespoons of butter in the skillet before cooking the other two slices.

Transfer the French toast to 4 serving plates and top each slice with a dollop of skyr. Spoon the strawberries on top, and garnish with mint. So easy. Enjoy.

Notes: You can add chopped toasted nuts for crunch, and if you don’t have the strawberry Bailey’s then any kind will do. Swap out the fruit according to what’s on your kitchen counter or in your fridge.

Beef Meatball Party Platter

This post is sponsored by Beef. It’s What’s for Dinner but all opinions are my own. I’m proud to support the American Beef Council and I hope you enjoy this delicious Beef recipe.

Here in the South, people love “baby shower meatballs.” Slightly sweet, saucy meatballs often purchased pre-made and doctored up in a slow cooker with barbecue sauce and grape jelly. The meatballs most likely got their nickname because it’s most often served at family celebrations like baby showers, weddings, and cookouts. You probably have a different name for them based on your location, but it’s all the same! 

The meatballs at parties are always excellent, but I wanted to try making my own using beef and a few simple ingredients that I had around the house, minus the jelly! I always keep Ground Beef in the freezer for quick and easy family meals that I just know everyone will love. I particularly enjoy its versatility, and like all cuts of beef it’s high in protein, and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. I often buy Ground Beef in bulk to get more value for money, then portion it out and store it in airtight freezer-safe containers for meals throughout the month. (Here is a handy infographic and guide for thawing Ground beef on the Beef. It’s What’s for Dinner website in case you need it!) I think we are all more than a little concerned about skyrocketing food prices these days and trying our best to make the most of our ingredients. I’ve always believed in minimally processed foods that are high in nutrition, but find it hard to compromise when it comes to taste. There are so many meat substitutes popping up on the market lately, and people choose them for various reasons but it’s really good to know the facts. Beef. It’s What’s for Dinner has you covered with loads of information and resources so that you can make the best choice for your family. As for my family…I’ve noticed them gravitating toward these at recent gatherings with more than average enthusiasm. We all practice varying religious beliefs, and when I’m cooking for everyone, beef is the one protein we can all agree on. 

In the spirit of keeping things simple and shopping our own refrigerators and freezers, I’m including the recipe for the Beef Meatballs and offering optional serving suggestions based on what you have on hand. I try to incorporate lots of color and non-starchy vegetables on my platters, and like to serve it al fresco for everyone to dig in. These warmer days still beckon for eating outside, for gathering with friends and celebrating little moments in the sun. Whether you’re serving these at home or taking them to a celebration, I recommend serving them right after cooking for best results. 

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4 to 6

Meatballs:
1 pound Ground Beef
1 tablespoon minced fresh oregano, parsley, or dill
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 cloves garlic, minced
1 large egg
1/2 cup panko breadcrumbs (use gluten-free if needed)
1/4 cup of your favorite barbecue sauce

For Serving (Optional):

1 cup tzatziki or store-bought yogurt dip
Assorted vegetables such as sliced cucumber, kalamata olives, cherry tomatoes, sliced peppers, and lettuce or arugula.
Lemon wedges
Toasted pita

Preheat the oven or grill to 375°F. 

In a bowl, combine the beef, oregano, mustard, salt, pepper, paprika, garlic, egg, and breadcrumbs and gently stir until the mixture comes together. 

Using the palms of your hands, roll the beef into 1-ounce meatballs, and place on a large, rimmed sheet pan. Roast until cooked through, about 15 to 20 minutes. 

Drain off any excess fat, then toss the cooked meatballs in the barbecue sauce before arranging on a platter with the optional sides. Serve warm and refrigerate leftovers in an airtight container for up to 3 days.  

Prosciutto di Parma with Papaya and Grana Padano Cheese

Prosciutto di Parma with Papaya and Grana Padano Cheese

I never experienced the sweet and savory combination of prosciutto and fruit until my late twenties. My husband and I were at a tiny Italian restaurant in South Korea of all places, and the chef brought out a platter of honeydew melon and Prosciutto di Parma for us to try. The first bite was heavenly, and I wondered where this simple yet delicious appetizer had been all my life. Years later, I still have a fondness for Prosciutto di Parma and fruit, but now I seek out ripe papaya instead of melon. Papaya is a fruit that I grew up eating and much prefer for its complex flavor when ripe, a flavor that I believe pairs perfectly with Prosciutto di Parma or Prosciutto di San Daniele, the highest quality prosciutto in my opinion. Both are aged for a minimum of 400 days, and the best part is the sliver of fat on each slice of both prosciutti, for that melt-in-your-mouth texture. While I was at the store, I also picked up a wedge of Grana Padano cheese, and I served this platter outside with Marcona almonds, fresh basil from the garden, local honey, and some rose wine. Sweet and savory perfection.

When you read up on Grana Padano cheese, Prosciutto di Parma or Prosciutto di San Daniele, you’ll find that they all carry a Protected Designation of Origin seal. What does this mean? Simply put, it means that these products are handcrafted by real people, made with Italian ingredients from specific regions, and are never mass-produced or processed anywhere else. They have a sense of place because of this, and you can truly taste the difference in flavor. A PDO logo guarantees production methods using centuries-old recipes and techniques. These methods have proven over time to be consistent, safe, effective, and produce the most flavorful products. 

Grana Padano cheese, for instance, is made from partially skimmed raw cow’s milk from the production area in the Pianura Padana, Northern Italy. The cows are mainly fed fresh fodder, hay, or silage. Each wheel of cheese must age a minimum of 9 months and meet the requirements specified in the Product Specifications. Only once passing these strict quality checks will it receive the fire-branded mark which certifies the quality of the cheese and its official PDO status. When I see the big wheels in store, I usually wish that someone would give me one for my birthday, but I never realized how much actually goes into the production until recently. The standards are equally as strict for Prosciutto di Parma and Prosciutto di San Daniele production. Only the selected thighs from Italian pigs; sea salt, and the air of San Danele de Friuli are used in making Prosciutto di San Daniele. Aged a minimum of 400 days, the flavor is delicate, balanced, and silky.

When I’m able to, I seek them out and serve my guests the best. Supporting PDO products ensures that these traditional methods are passed down from one generation to the next, and keeps quality products in stores! Please enjoy this simple but delicious recipe using my favorite European products!

Prosciutto di Parma with Papaya and Grana Padano Cheese 
Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4

Ingredients:

1/2 small papaya, peeled and seeds removed
8 to 12 slices Prosciutto di Parma or Prosciutto di San Daniele
1/2 cup loosely packed fresh basil leaves
1 (8-ounce) wedge Grana Padano cheese
1/3 cup Marcona almonds
1/4 cup honey

Guidelines:
Using a sharp knife, cut the papaya lengthwise into wedges, keeping the thickness to about 1 inch per wedge. Cut each wedge in half and wrap with 1 slice of Prosciutto di Parma. 

Arrange the Prosciutto di Parma wrapped papaya on a platter, and scatter with the basil. Place the wedge of Grana Padano cheese, and use a cheese knife to break off bite-sized chunks. Arrange the chunks on the platter. Serve the almonds and honey alongside.  

Korean-inspired Steak and Cucumber Bites

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

A few years ago, I took my first solo trip to New York for an event with Beef. It’s What’s For Dinner, and while there, I learned to cook a proper New York Strip Steak from Chef Josh Capon. We dined on an amazing Korean-inspired lettuce wrap, crostini with Steak and pesto, and even a Beef Jerky chocolate chip cookie! (Would you try it?). I’ve had the pleasure of meeting some really talented people in the food industry during my time working with Beef. It’s What’s For Dinner., and I’m really honored that they continue to trust me as a partner. My goal when showcasing Beef is always to share resources related to cooking, and how versatile Beef can be, though I must admit I’ve been sharing so many Korean-inspired dishes lately. I lived in South Korea for almost six years, so the ingredients and flavors just speak to my soul! These appetizers are so refreshing and do not take a lot of time to prepare, plus you can find the ingredients at most grocery stores these days. Simply season your steak, sear it in a griddle pan (or on a grill outside), then slice and toss in a savory sauce made with Korean red pepper paste (gochujang). These slices are placed on top of cucumber discs spread with seasoned cream cheese. The apple on top brings a sweetness to this bite that you’ll love, and I thought of it because most Korean marinades usually add apple, pear, or kiwi for sweetness. The thoughtfulness behind every flavor in Korean cooking is something that I respect very deeply. 

It’s July, and many of us are enjoying the sunshine by grilling up a few steaks. Add this appetizer to the rotation and tag me @thedaleyplate on Instagram if you do. I’d love to see it!

Here are some handy tips for this recipe, or other Steak recipes:

Oil the steak instead of oiling the grill or griddle. This will prevent anything from sticking.

www.BeefItsWhatsForDinner.com has so many recipes and ideas for cooking Steak - You might be surprised at the variety they have to offer. This recipe was adapted from one that I happened to find there a few months back. I’ve made it so many times since then.

A digital thermometer is the best way to determine doneness and it is absolutely worth the investment in my opinion. 

After resting the steak for at least 5 minutes, slice thinly against the grain for maximum tenderness. Work quickly to keep temperatures optimal.

The seasoned cream cheese and gochujang sauce can be made the previous day, and can be stored for up to three days if sealed in an airtight container. Remove the cream cheese from the refrigerator 15 minutes before assembling these so that it is softened and easy to spread. Slice the cucumber right before assembly to keep it nice and crispy.

If you’re unable to find gochujang paste, you could use sriracha, but I would decrease the amount by half since it’s quite a bit spicier.  

This recipe makes 3 to 4 Steak Bites per person, depending on how thinly you can slice the steak. It’s so flavorful, you don’t need a thick piece in order to be satisfied. 

Korean-inspired Steak and Cucumber Bites
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Serves: 6 to 8

Ingredients:
For the Steak:
1 Beef Strip Steak (about 1 -inch thick, 8 to 10 -ounces in weight)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Gochujang Vinaigrette:
1/4 cup gochujang paste
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 teaspoon garlic powder
1 tablespoon toasted sesame seeds

For the cream cheese spread:
1/2 cup cream cheese, softened
1/4 cup chopped fresh green onion (white and green parts)
1/4 cup chopped fresh cilantro leaves, plus extra leaves to garnish
1 teaspoon soy sauce

1 English cucumber, sliced into 1/8 -inch thick rounds (about 24 rounds)
To garnish: 1/2 small green apple, diced 

Guidelines:
Remove the Strip Steak from the refrigerator, and season with salt and pepper. Sear the steak for 5 minutes per side until internal temp is 145F for medium-rare doneness, based on the USDA recommended cooking times. Remove the steak from the heat, and transfer to a cutting board, then tent with foil to rest the steak for 5 minutes.

Combine the gochujang, vinegar, honey, garlic powder and sesame seeds in a small bowl. Set aside until the steak is rested. Make the cream cheese spread by combining the cream cheese, green onion, cilantro, and soy sauce in a small bowl. 

Assemble: Place the cucumber slices on a large platter. Top each cucumber slice with 1 teaspoon of the cream cheese mixture. Slice the Strip Steak into thin (1/4 -inch) slices against the grain, and gently toss in the gochujang vinaigrette. Top the cream cheese with one slice of steak, and garnish with the chopped green apple/cilantro. Serve immediately.

Peach and Serrano Pepper Salad with Burrata

Nothing beats this salad come summertime. It’s the perfect marriage of sweet, juicy, spicy and salty and it’ll be a hit at your next barbecue party. I didn’t expect it but many of you asked whether the peaches were cooked or raw. For us, fresh and very ripe raw peaches at their peak are best in this salad but you can absolutely grill them first if that’s what you enjoy. I’ve never loved cooking any kind of fruit, unless we are making South African peach chutney or using it in a marinade like this easy bulgogi made with apples.

I’ve used serrano peppers in this recipe because they are milder in flavor, feel free to substitute with jalapenos or even just red pepper flakes. The burrata can be replaced with fresh mozzarella slices, some have made it with ricotta salata and other readers have used fresh goats cheese. Burrata is mild and creamy and absolutely will benefit from a sprinkling of smoked sea salt and freshly cracked pepper whenever you use it.

Peach and Serrano Pepper Salad with Burrata
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4

Ingredients:
2 large ripe peaches, sliced (make sure they are soft to the touch, but still firm enough to slice)
8 ounces burrata
1-2 serrano peppers, thinly sliced
smoked sea salt to taste
fresh cracked black pepper to taste
1-2 tablespoons extra virgin olive oil
fresh herbs (basil, mint and thyme are all great)

Method:
Arrange peach slices on a large plate or platter. Carefully tear the burrata open, and place dollops of the cheese around the peaches. Sprinkle with smoked salt, fresh pepper and olive oil then add serrano pepper slices and herbs. Best served immediately. If making ahead, omit herbs and cover tightly with cling wrap or foil then refrigerate for maximum 30 minutes and add herbs right before serving.

Sticky Ginger Chicken Wings

Whenever my husband and I celebrate a special occasion, we are always drawn to Korean flavors. Sometimes it’s hard to believe that we met there nearly 10 years ago, but the food and culture is still a part of our daily lives. On Friday evenings he would catch the two hour long bus from his duty station in Uijongbu to Wonju where I taught kindergarten, and arrive at my place SO hungry. A chicken restaurant on the corner of my street was a convenient place to pick up dinner then, and so it became like a little tradition. Though most of my meals are made from scratch, our pantry is a treasure trove of sauces and spices picked up on travels together and we love using them to create easy meals. Most recently we took a weekend trip to Duluth GA because of a sudden craving for Korean BBQ! It was almost as if we were back in Korea, eating, exploring and naturally I shopped for ingredients to bring home (The foodie in me can’t resist!) I always stock up on Korean marinades either online or at the Korean grocery stores in bigger cities - It has delicious ginger flavor and though the version I use in this recipe is traditionally paired with red meat like short ribs (LA galbi), I find it works well on chicken wings. This marinade is unique because of the addition of either apple or Asian pear which has tenderizing qualities. There are from scratch versions of this sauce on websites like Korean Bapsang and Maangchi but for the sake of convenience and in the spirit of how we did things back then, I just use the prepared sauce. Most grocery stores stock Korean ingredients these days, so it might not be difficult to find at all. Look for Bulgogi marinade, Galbi marinade or Korean barbecue marinade but make sure that ginger is listed in the ingredients. The crispy ginger on top just accentuates the flavor and gives this dish a delicious finish. I do season my chicken with the marinade, but you can leave it out since the marinade is quite flavorful especially when simmered at the end.

Sticky Ginger Sesame Wings with Crispy Ginger
Prep Time: 10 minutes + overnight marinating | Cook time: 15 minutes | Serves: 4-6

Ingredients:

2lbs chicken wings, flats and drums (I save the wing tips for chicken stock)
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cups Korean galbi marinade
1 tablespoon roasted sesame seeds
1 tablespoon neutral oil
1/8 cup fresh ginger, sliced and cut into thin strips
Optional to serve: chopped scallions or chives, quick-pickled cucumber (recipe follows)

Special Equipment:

I use my air fryer for these wings because it’s so quick, but you could use a sheet pan in the oven - steps will be listed below.

Guidelines:

Place wings in a resealable container with salt, pepper and 1 cup of the marinade. Toss to coat, cover and place in the refrigerator to marinate minimum 4 hours and up to overnight. When ready to cook, place wings in the basket of your air fryer and fry at 350F for 15-20 minutes or until cooked through and golden - this depends on the size of your wings and you might have to do this in two batches if using a smaller air fryer. I like to toss them halfway through so that all the wings are exposed to the hot air at some point or another.

If cooking in the oven: Place wings in an even layer on a sheet pan and cover with foil. Bake at 350F for 15 minutes, then remove foil and broil on high for 2-3 minutes per side or until sticky and golden.

Add oil to a skillet over medium heat, cook ginger strips until crispy (about 2 minutes) then drain on a paper towel. Add remaining marinade (If you prepared your wings in the oven, add the pan drippings as well) to skillet and cook until slightly reduced and heated through.

Place chicken on serving platter, pour marinade over and toss around then sprinkle with ginger, sesame seeds and optional scallions or chives.

Turkey Sausage Rolls with Pecans and Homemade Cranberry Dipping Sauce

This post was written by The Daley Plate on behalf of the American Pecan Council but all opinions are my own. Thank you for your support!

Sausage rolls are such a classic snack or appetizer that is commonly served at parties during the holidays in South Africa. These are popular because they are bite-sized finger foods that are filling and flavorful. Recently I started to think about how I could incorporate more ingredients and create different flavor profiles for our beloved snack, which I often prepare ahead of time and freeze then bake right before guests arrive. These sausage rolls are my latest brainchild, filled with seasonal Thanksgiving flavors and our very favorite nut, the pecan.

Why Pecans?

We all know and love pecans in pie, and here in New Orleans they are an absolutely crucial element in pecan pralines, but pecans are an incredibly nutrient dense nut that is a source of fiber, protein and essential minerals like manganese and zinc. Lately there’s been an emerging trend of blending animal-based protein with plant-based foods like nuts or mushrooms to increase nutritional value. This turkey and pecan sausage roll recipe was inspired by that trend and I couldn’t be happier with the results. The pecans really are the star of this dish, which is both familiar and new at the same time. 

Adding pecans to your recipes adds texture, buttery flavor and crunch, plus it’s a really versatile way to make more out of your meals throughout the year. Add them to smoothies, toss them into a stir-fry, add some crunch to ravioli or make your own pecan nut butter! They don’t call it The Original Supernut for nothing! The American Pecans website has a lot of useful information and recipes using pecans, please do check them out! 

They are currently on a mission to prove that pecans belong in every dish on the holiday table, so they’ve created the Pecan ThanksEverything Pie - An entire holiday meal in one pie created by the ladies of the famed Four & Twenty Blackbird pie bakery in Brooklyn. Eight slices, each a different dish but with pecans as the hero. More on that also on the website, maybe you could make one and share it on social media? :) Please tag me @thedaleyplate and #thedaleyplate so that I can share your pecan recipes, including this one if you decided to try it! By using more American Pecans in our everyday cooking, we support America’s pecan growers and shellers and help the industry to thrive.

How to prepare turkey sausage rolls with pecans:

Using store-bought puff pastry saves you time and effort during the holiday season. Be sure to follow the package instructions so that the puff pastry is thawed correctly before using.

Did you know that fresh raw pecans have a light golden color? Look out for those in store!

Blend the pecans, herbs, spices and onion separately before adding the ground turkey. Adding everything together will cause the filling to become too mushy, so mix in the pecan mixture and ground turkey by hand for best results.

I use turkey breakfast sausage in this recipe, which is readily available in stores and already is flavored with herbs and spices. Feel free to substitute with regular ground turkey or a different sausage if you prefer. Lean ground chicken and lean pork breakfast sausage are both great options.

These can either be topped with whole pecans or chopped pecans. I make both kinds! Whichever option you decide to go with, it is important to tent the baking sheet loosely with foil halfway through the baking process so that the pecans don’t get too dark and toasted. You’ll love the nuttiness of these!

I dip mine in an easy homemade cranberry sauce, but gravy works so well also! Save a few for after the big Thanksgiving meal, or combine pecans with leftovers and make your own version of these!
For me, sage is the flavor of Thanksgiving, but thyme or rosemary is a wonderful substitute.

Turkey Sausage Rolls with Pecans and Cranberry Sauce
Prep Time: 20-25 minutes | Cook Time: 25 minutes | Makes: 48 | Serving Size: 2-3 per person

Ingredients:

5 ounces raw pecan halves
½ yellow onion, finely diced
4 cloves garlic, finely minced
4-6 fresh sage leaves
½ cup fresh parsley
¼ teaspoon nutmeg
¼ teaspoon mace
1 teaspoon kosher salt
1 teaspoon black pepper
1 lb fresh turkey breakfast sausage
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, lightly beaten with 1 tablespoon water
1//2 cup whole or chopped pecans for topping
To serve: Fresh cranberry sauce (Recipe Follows)

Special Equipment:

A food processor
Large baking sheet lined with a silpat or parchment paper
Mixing bowl 
Pastry brush
Rolling pin

Guidelines:

Preheat your oven to 400F (220C) and line a baking sheet with baking paper. 

Place pecans, onion, garlic, sage, parsley and spices in the bowl of a food processor fitted with a blade attachment. Pulse until it resembles a fine crumble, then place into a medium bowl. Add turkey breakfast sausage and gently mix with a fork until everything is combined. Cover and place in the refrigerator until ready to use.

Place puff pastry sheets on a clean surface and roll each until they are about ⅛ -inch thick. Turn pastry on its side so that you’re facing the widest edge. Divide the sausage mixture into 6 equal portions and form logs. Place three logs on each rectangle, with enough pastry on each side to wrap them completely with the seams facing down. 

Divide each log into eight equal portions and cut using a serrated knife. Place on a lined baking sheet and brush with eggwash, placing chopped or a whole pecans on top. Bake for 25 minutes or until golden brown and the meat is cooked, tenting with foil after 15 minutes to prevent the pecans from getting too dark. Remove from oven and serve immediately. Can be made ahead and cooked from frozen, add 10 minutes to your cook time.

Fresh Cranberry Sauce:

1 (12 -ounce) package fresh cranberries
1 cup sugar
1 cup water
1 tablespoon apple cider vinegar

Combine ingredients in a medium saucepan and simmer until thickened. Serve warm.

Chicken Livers Peri Peri

Ever get tired of eating the same thing over and over? Try this classic recipe with Portuguese roots, loved by South Africans everywhere. It can be found in almost any restaurant in South Africa, and is usually enjoyed with crusty bread and delicious grass-fed butter. You can reduce the amount of heavy cream for less gravy if you choose, and regular bread can be substituted with this keto-friendly bread if you’re following a low-carb diet.

Ingredients:

1 tablespoon butter (the best butter you can find)
1 tablespoon olive oil
1 large onion, finely chopped
1 tablespoon finely minced garlic (2 large cloves)
1/2 cup red bell pepper, diced
450g chicken livers, cleaned and trimmed of excess fat
1 teaspoon salt
1 teaspoon cracked black pepper
1/2 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon peri peri chili powder OR fresh chopped red chili (depends on how spicy you want it!)
1 tablespoon fresh oregano leaves
2-3 bay leaves depending on size
1/4 cup fresh lemon juice
1/2 cup (min) to 3/4 cup (max) heavy cream - it depends on how saucy you want it!
1-2 tablespoons brandy
To serve: fresh parsley and crusty bread with butter

Method:

Heat butter and olive oil in a large skillet over medium heat. Sauté onions for 3 minutes or until translucent, add garlic and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add tomato paste, Worcestershire sauce, seasonings, oregano, bay leaves and lemon juice.

Cook for 2-3 minutes, stirring until all the flavors meld. It is important so that the lemon juice melds with the other ingredients first, otherwise you may experience curdling. Lower the heat, add heavy cream and simmer for 5-10 minutes being careful not to overcook the chicken livers. I usually test one by cutting it open and it should still be just slightly pink in the middle. Pour brandy into the pan, sprinkle with parsley and serve with crusty bread.

Summer Squash Grilled Cheese Toasties with Fresh Tomato Dipping Sauce

This recipe is brought to you in partnership with my friends at Tillamook. I’ve signed up as a Tillamook Ambassador this year and am thrilled to be presenting some great recipes featuring their cheese!

Summer Squash Grilled Cheese Toasties with Fresh Tomato Dipping Sauce

Chances are you’ll be grilling outdoors this Summer, so while you’re planning I’d love to introduce you to this spin on the iconic South African grilled cheese called a “braaibroodtjie.” Say that three times really fast!

Summer squash and zucchini are in peak season and I love finding ways to use them, especially raw in salads or in this case, on a grilled cheese! These vegetables have an amazing nutty flavor and when sliced thinly enough here, the Tillamook Farmstyle Thick Cut Cheddar Slices just melt into them to create a layered dream. In this application I went with two kinds of Tillamook Cheddar, medium and medium white, which are both aged for 60 days and provide just the right amount of sharpness to take this sandwich to the next level. Find out where to buy it in your area here.

We find any excuse to start a wood fire where I’m from, using native wood like rooikrans to grill our favorite proteins and then these sandwiches as the fire starts to die out. The smoke gives these summer squash grilled cheese toasties an amazing flavor that you’ll keep coming back to. I’ve found that apple wood works quite well now that I’m living in the states, but lump charcoal is a great option as well.

A few tips:

You can absolutely cook these indoors using a griddle pan.

I recommend sourdough because it’s sturdy and can hold up while handling/flipping it over a fire. Buying a whole loaf and slicing it yourself just adds to the appeal :)

Are you team ketchup with a grilled cheese, or no? If so, the fresh tomato dipping sauce is a great alternative to store-bought ketchup and uses up the very best of what Summer has to offer. I prefer to leave them unpeeled and chunky, but an immersion blender will smooth it out if you prefer yours thinner. If you’re not a fan of dipping in tomato sauce, try some fresh basil pesto.

Summer Squash Grilled Cheese Toasties with Fresh Tomato Sauce

Prep time: 10 minutes | Cook Time: 5 minutes | Serves: 4-8

Ingredients:

8 slices sourdough bread
4 tablespoons butter, melted
1 small Summer squash, sliced into thin discs
1 small zucchini, sliced into thin discs
1/2 teaspoon smoked sea salt
1 teaspoon cracked black pepper
4 slices Tillamook Farmstyle Thick Cut Medium White Cheddar Sliced Cheese
4 slices Tillamook Farmstyle Thick Cut Medium Cheddar Sliced Cheese
Optional: fresh basil leaves

For Fresh Tomato Dipping Sauce:

1 tablespoon olive oil
1/2 medium onion, finely diced
2 cloves garlic, finely minced
2 tablespoons brown sugar or honey
2 lbs ripe tomatoes, chopped
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon smoked paprika
salt and pepper to taste

Guidelines:

Prepare sauce:

Heat olive oil in a saucepan over medium heat, add onion and garlic then sauté for 5 minutes until onions are translucent. Add brown sugar and cook for 2-3 minutes more. The brown sugar helps caramelize the onions faster. Reduce heat to medium-low, add remaining ingredients, stir and simmer uncovered or 20 minutes until tomatoes have broken down and sauce thickens. Remove from heat and set aside.

Prepare sandwiches:

Use a pastry brush to spread melted butter on each slice of sourdough bread. Place 4 slices, buttered side down, on a clean work surface or directly on to a grill basket. Top with a layer of sliced squash and zucchini, then season with smoked sea salt and pepper. Add one slice of cheddar, followed by another layer of squash and zucchini and the final slice of cheddar. Layer with fresh basil leaves if desired. Place remaining bread slices on top, butter side up.

Grill for 1-2 minutes per side over a medium heat source until the bread is toasted and the cheese melted. Remove from grill and serve with warm dipping sauce. You could serve a whole sandwich as a meal, or 1/2 sandwich to each person as a side with your grilled feast.

Sunday Afternoon Samoosas

Though many versions of this dish exist, beef or chicken samoosas filled with traditional spices are most popular in the Cape Malay communities of South Africa. They are served at parties or anywhere that people gather, and often with peach chutney. The sweetness of the chutney paired with crispy spiced beef parcels keep people coming for more. You can buy South African chutney online now, as well as most of the spices used. Traditionally,  pur or readymade Indian pastry is used. Pur is a common item at any Indian grocery store, but I could only find phyllo pastry where I live. Both work wonderfully.

I remember my mom frying samoosas last December when I visited home for the first time in eight years. Making them in large batches (necessary during holiday season) is time consuming, so she had ordered 250 premade but unfinished from a lady who is well-known for her samoosas. Every town has that Aunty - One who has perfected the art of samoosas, savory pies or smaller confections like lamingtons. Those aunties are a godsend for people like my mom who work full-time. If you do not order by November, you can forget about it because they are that popular. The fragrant aroma of coriander and leaf masala filling our house during the holidays is always magical. Mom knew how much I had missed samoosas while living here in the states, and 250 seems like a lot, but we enjoyed them so much almost every day. If only I could've brought some back with me!

When I returned home to Mississippi in January I was inspired to make them here and shared the image to Instagram, but never made the recipe available. I'm sorry for the wait :) We booked our tickets back to Cape Town the other day and thinking of all the samoosas I'll soon be eating, I remembered. You can substitute the beef with ground chicken thighs or even lamb - I just wanted to share how I make mine, but feel free to change it up as you wish :) 

Ingredients:

2 tablespoons olive oil
1 lb ground sirloin or lean ground beef
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fenugreek powder
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1 tablespoon South African curry powder OR mixed masala
1/4 cup finely minced fresh coriander
1 teaspoon each sugar and salt
1/4 cup freshly squeezed lemon juice
10 sheets phyllo pastry (You may need more depending on how much filling added)
1 small egg, beaten (to seal pastry)
olive oil spray
Optional to serve: Peach Chutney 
 

Filling:
Heat the olive oil in a large skillet over medium heat and add ground sirloin until browned, about 5 minutes. Add the onion, garlic and spices and sauté until onions are golden and soft. Finish the filling by adding coriander, sugar, salt and lemon juice. Stir and remove from heat - Allow to cool. Can be made ahead of time, stored in the fridge and assembled later. 

Preheat oven to 375F.

Assembly:
Place phyllo on a clean, dry surface and use a sharp knife to divide phyllo rectangle into three parts lengthways. You should have three equal long stacks of pastry. Take one at a time and cover the remaining sheets with a clean damp kitchen towel so that they don't dry out. 

Lay the phyllo strip on a work surface and add a tablespoonful of filling to the top corner, then fold the filled pastry across to close the open side. Keep folding from one edge to the other, keeping the triangular shape and making sure the corners are tight, until you're left with a lip. Brush it with the beaten egg and secure. Alternatively you could make a slurry of 1 tablespoon cake flour and 2 tablespoons water to do this. If you prefer, you could also just cut this portion off. Set finished samoosa aside on a baking sheet covered with a clean damp kitchen towel and repeat this process with all phyllo pastry sheets. Makes 30 - These freeze very well in an airtight container and then you can bake it off later. 

Spray with olive oil spray and bake for 8 minutes or until pastry is golden. Serve immediately.